Smashed Dumpling Tacos

Yields 12-24 mini tacos

Have you tried the viral smashed taco yet?? In honor of Lunar New Year, we made our own version of the dish, using dumpling filling instead! While dumplings are a staple dish for many Lunar New Year dinners, they often take a lot of time to prepare and this isn’t always feasible (although we do love a dumpling-folding party!). This recipe takes the concept of a smash burger patty, attached to a tortilla, and then topped with fresh, crunchy vegetables and a flavourful sauce that’s often used for dumplings. It all comes together in under an hour and it so delicious!

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Assembly

Step 1
Combine ground pork with salt. Mix by hand until pork feels slightly tacky.

Step 2
Add green onion, Triple Garlic Shortcut Sauce, saké, ginger, toasted sesame oil, and white pepper.

Step 3
Add water 1 tbsp at a time, stirring with chopsticks in a single direction, until water is well-combined. You can also mix with your hand, if preferred.

Step 4
Spread meat mixture onto each flour tortilla in a thin layer, about ¼ inch thick, making sure to spread the mixture slightly past the edge of the tortilla to account for shrinkage during cooking.

Step 5
Heat a large pan over medium to medium-high heat and add cooking oil. Place the tortillas meat-side down and cook,making sure not to crowd the pan. Flip once meat is  browned and cooked through. Toast the tortillas and remove from heat. Repeat with remaining tortillas.

Step 6
Meanwhile, prepare the sauce by combining all ingredients together. You can adjust the amounts based on your taste preference.

Step 7
Top each taco with grated carrot, grated cucumber, and a drizzle of the sauce. Fold and enjoy!

Ingredients

750 g (~1.7 lbs) Ground pork (with fat, not lean)

Heavy pinch Salt

2 sprigs Green onion, minced

1.5 tbsp Triple Garlic Shortcut Sauce

1 tbsp Saké

1 tsp Ginger, grated

1 tsp Toasted sesame oil

¼ tsp Ground white pepper

3 tbsp Water

About 24 (4-inch) or 12 (7-inch) White flour tortillas

Neutral or olive oil, for cooking

1 small Carrot, peeled, grated

½ English cucumber, grated

Sauce:

2 tbsp Soy sauce

2 tbsp White rice vinegar

1 tbsp Chili crisp

1 tsp Toasted sesame oil

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